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Creamy Fresh Basil Tomato Soup (Gluten Free, Dairy Free)

Created by Cheesehead on January 22, 2012

4 large red ripe tomatoes, sliced in half then seeded and quartered (or one 28 oz can whole tomatoes, undrained)
4 cups V-8 tomato juice
1 1/2 teaspoons garlic powder
1/4 cup chopped yellow onion
1/2 cup firmly-packed fresh basil leaves (can use more)

Step 1: Bring tomatoes, V-8 juice, garlic powder and onion to a boil in a large saucepan; reduce heat and simmer uncovered for about 30 minutes, stirring frequently; cool slightly.
Step 2: Place cooled tomato mixture, basil and cream cheese in a blender or food processor; process until smooth. Or, alternatively, you can use a stick blender right in the pot.
Step 3: Return pureed mixture to saucepan and stir in the coconut milk or almond milk and hot sauce; cook over medium heat until thick (about 5 minutes).
Step 4: Season with salt and pepper to taste.